Pumpkin Spice Crème Brûlée

Ingredients

• 12 cups heavy cream
• 2½ cup pumpkin purée
• 35 egg yolks
• 4½ cup granulated sugar
• 51 tsp toasted ground cinnamon
• 6½ tsp freshly grated nutmeg
• 7¼ tsp ground clove
• 81 tsp vanilla extract
• 9Turbinado sugar (for brûlée crust)
• 10Candied pepitas, bourbon whipped cream, ginger shortbread (to serve)

Instructions

1. 1Preheat oven to 325°F. Gently heat heavy cream with pumpkin purée, cinnamon, nutmeg, and clove until steaming — do not boil.
2. 2Whisk egg yolks with sugar in a bowl until pale and slightly thickened.
3. 3Slowly pour the hot spiced cream into the yolks, whisking constantly to temper. Stir in vanilla.
4. 4Strain mixture through a fine-mesh sieve into 6 ramekins.
5. 5Place ramekins in a deep roasting pan and fill with hot water halfway up the sides.
6. 6Bake 45–50 minutes until custard is just set with a slight jiggle in the centre.
7. 7Refrigerate at least 4 hours until fully chilled and firm.
8. 8Sprinkle a thin, even layer of turbinado sugar over each ramekin and torch until deeply caramelized.
9. 9Garnish with candied pepitas and serve alongside bourbon whipped cream and ginger shortbread.